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Issue link: https://seafoodbusiness.epubxp.com/i/139359
Special Feature conveyor belt, debuted at the International Boston Seafood Show in March. "We had done a lot of R&D; on this one," says Phinney. "We waited two years, because it needed to be precise. Tere is more demand for [precision weighing] in the United States than flleting [equipment]. We see this as the best-selling equipment in the coming year." Precision has been lacking in the seafood industry. Stories about mislabeled seafood, either by species name or by product weight, have found their way into the news far more than the industry is comfortable with. And the fraud complaints are not only directed at restaurants or supermarkets where the products are sold to consumers: In May, the National Oceanic and Atmospheric Administration's (NOAA) Fisheries Service fned Seattle-based American Seafoods $2.7 million for allegedly tampering with scales on three of its factory trawlers over a course of several years, which has the federal agency worrying about the potential impact on fsheries. In a statement, the company said it "takes seriously its commitment to sustainable fshing practices and has cooperated fully with NOAA in investigating these matters." South America and Asia are two markets in which investment in seafood processing equipment is growing. A May report from Global Industry Analysts of San Jose, Calif., said developing markets like AsiaPacifc, Latin America and Eastern Europe are expected to "lend traction and boost market prospects" for foodprocessing machinery. Te global market for processing equipment is forecast to reach $45 billion by the year 2018, driven by higher demand for processed food and food-chain expansion, both foodservice and retail. "Tis serves as an indicator of the fact that, excluding Europe, business confdence remains optimistic in developing countries," says the report, adding that the United States and Canada still present an "encouraging picture." Einarsson says Baader hoped to have its newest whitefsh processing equipment line — a product on par with its salmon line — ready for the European Seafood Exposition in April, but plans to launch that product were delayed until year's end. "We wanted to further test the technology," says Einarsson. "Automation is driving sales of equipment and we're fnding out that our biggest competition is our old equipment." Email Senior Editor James Wright at jwright@divcom.com Automatic shrimp peeler peels faster, better, cheaper! Jonsson's proven Model 41 Shrimp Peeling and Deveining Machine makes automatic peeling more cost effective than ever for restaurants and other food service operations. Here's why: 10 times faster than hand peeling. Provides unsurpassed uniformity and product quality. Less handling —cleaner peeled shrimp. Reduces labor costs. Cuts lead time so you serve fresher product. Peels any size—from 10 to 90 count. Peels any style—tail-off or tail-on; choose round, butterfy, western style or EZ peel. Peels any kind—all warm-water shrimp, wild or pond-raised, fresh or thawed. Learn how you can peel smarter. Contact us today. 13822 LaureL drive Lake forest, iL 60045 phone: 847.247.4200 fax: 847.247.4272 web: www.jonsson.com e MaiL: sales@jonsson.com Visit us online at www.seafoodbusiness.com July 2013 SeaFood Business 35